Gourmet Ads

Friday, November 30, 2012

Gulab Jamun Recipe | Gulab Jamun made using milk powder

Gulab Jamun is my favorite dessert. I used to make it for every festival. I make it with the box mix which worked fine for me so never really thought about trying from scratch. This Diwali I wanted to try it from scratch and remembered seeing Gulab Jamun in Sangeetha's space. So decided to give a try. It was a huge success- the shape, the color, the texture and the taste everything scored A+.  

Recipe Source:Spicy Treats

What are the ingredients needed?

For Jamuns
Milk Mawa Powder, 1 cup
All purpose flour, 1/2 cup
Baking Soda, 1/4 teaspoon
Unsalted Butter (Room temperature), 2 tablespoon
Milk, to make dough (around 6 tablespoons approximately)
Oil for deep frying

For the syrup
Sugar, 2 cups
Water,2 cups
Cardamom, 3-4 crushed
Rose essence, few drops (optional)


How it is made?
  1. In a mixing bowl, combine Milk mawa powder, all purpose flour and baking soda. 
  2. Then add the butter and mix well. Then add milk little by little and keep kneading till a smooth dough is formed. Let it rest for half an hour. 
  3. Then equally divide the dough and grease the hands with butter and roll them into balls.
  4. Mean while, prepare the sugar syrup. Add the sugar and water together and boil it for few minutes, then add the crushed cardamom and boil for some more time and turn off the heat. Add few drops of rose essence, if you need and mix well.
  5. Now deep fry the dough balls in medium heat  till they turn golden brown color. Keep turning the jamuns in the oil, to attain uniform color through out. 
  6. Remove from the oil and drain in the paper towel. Finish frying all the jamuns. 
  7. When the syrup is still warm, add the fried jamuns and let it soak for atleast 2- 3 hours. 
  8. Serve the soaked Jamuns either warm or chilled depending on your preference.
For the size I made(smaller compared to the usual size), it yielded 36 Jamuns.


Note:
  • If you do not have milk mawa powder, you can use regular milk powder too.
  • Add just the right enough milk to knead. Add the milk little by little(one  tablespoon at a time) The dough should be soft, smooth but not sticking in the hand.
  • The temperature of oil is very important, if it is too hot then the jamuns will burn when the inside is still uncooked. So keep a check on the temperature while adding every new batch.
  • You can also garnish it with pistachios, almonds or shredded coconut to make it more interesting.

35 comments:

  1. Beautiful they look :) planning to try this soon... its 12 midnight and I am craving for jamunsssssss.... yumm

    ReplyDelete
  2. Omg!! they are so good.. when i saw the first one.. was amazed to see baked ones too..they look so tempting

    ReplyDelete
  3. Yummy sweet balls loved their texture

    ReplyDelete
  4. Wow delicious Jamuns!!! Love the last click dear...

    ReplyDelete
  5. Wow..,looks so perfect, delicious n tempting...glad that u liked it :)

    ReplyDelete
  6. Beautiful and perfect, That is spirit you didn't give up. Yumm.

    ReplyDelete
  7. wonderful
    i guess this is what challenges do
    we grumble we make faces we face disaster we make innovations and then we succeed

    wonderful and well done

    ReplyDelete
  8. tempting jamuns :) and hats off for your patience :)

    ReplyDelete
  9. They have come out perfect...what is milk mawa powder? any particular brand u are using..can I use normal milk powder instead?

    ReplyDelete
    Replies
    1. Milk mawa powder is khoya powder. I got it from the Indian store here. It was not a branded one.. Of course you can use the normal milk powder.

      Delete
  10. Really looks yummy and delicious.thats spoon for me?

    ReplyDelete
  11. looks tempting divu. send me some

    ReplyDelete
  12. Hi Divya,

    Did you buy the milk mawa powder or did you make your own? The clicks are amazing...its strange as no matter how exotc sweets we recreate and eat, we always come back t the gulab jamun and we love them a lot!!!

    Shobha

    ReplyDelete
    Replies
    1. Hi Shobha.. I got it from local Indian Store.. Thanks.. True.. :)

      Delete
  13. my all -time favourite divya...def this is going to be next dessert which am going to cook:)

    ReplyDelete
  14. Love the way you turned those jamuns as a new sweet, well done Divya.

    Btw those juicy jamuns looks highly irresistible.

    ReplyDelete
  15. Tempting and perfect jamuns...

    ReplyDelete
  16. Yummy... I am craving now..............

    ReplyDelete
  17. Gulab jamun are my fav..yours look so divine..yum.
    Have a lovely week ahead :)

    ReplyDelete
  18. liked your last click dear :) wish i could have it now..

    ReplyDelete
  19. It is also one of my favorite sweet and I have tried gluten free few times but not quite satisfied yet. They really look perfectly done from inside. Good job Divya!

    ReplyDelete
  20. My fav sweet...looks super soft and delicious dear...

    ReplyDelete
  21. Jamuns look perfect, makes me want some now..

    ReplyDelete
  22. I was looking for gulab jamun recipe from scratch and saw this..just one don't dear what is milk mawa powder ??? Is it sweetened milk powder ?

    ReplyDelete
    Replies
    1. Hi Vineetha.. Milk mawa powder & Milk powder are almost the same but milk mawa is rich and has higher fat content and the texture is different too. I got it from the Indian store here. It is not sweetened. If you don't get milk mawa powder, you can use regular milk powder too.. but if you are using non fat milk powder, the dessert may not be rich enough.

      Delete
  23. My first attempt on gulab jamun turned out the same as the pic u post above soggy n disaster don't know what I did wrong but will try again with ur recipe

    ReplyDelete
    Replies
    1. Do try this recipe. This time I am sure you will get perfect gulab jamuns.

      Delete
  24. Hi Divya., I had tried many times for gulag jamun and everytime though the taste was good , I never got the perfect dough and hence the gulab jamun. Today I tried out your recipe using milk mawa powder and it turned out fabulous. I did one more thing and that is I inserted a raisin inside the gulab jamun. I didn't have elachi dana so used raisin and it was very soft inside. Thanks for sharing your recipe.

    ReplyDelete
    Replies
    1. Glad to know that it turned fabulous. That is a great variation from the regular one. Thanks for your feedback. :)

      Delete

Vanakkam (Greetings) and Welcome to Divya's Culinary Journey. Thank you for visiting my space. I appreciate the time you spent browsing my recipes. I would love to receive your comments, feedbacks, inputs and any suggestion to improve the blog.
Please note that any comments with separate links to any external websites or blog events or advertisements may not be published. Thanks for understanding the same.
Hope you found what you are looking for and please visit again for more recipes and latest updates.
Thank you once again !!